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Butternut squash, coriander and red onion salad

Ingredients

- 900g butternut squash, peeled and cut into 4 cm pieces
- 1 large red onion, thinly sliced
- 3 tbsp extra virgin olive oil
- 1 ½ tbsp red wine vinegar
- a pinch of fresh coriander
- salt and black pepper

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Method


Steam the butternut squash for 12 to 14 minutes until tender.

Meanwhile, marinate the onion in a large serving bowl with the olive oil, vinegar and a little salt and pepper.

As soon as the butternut squash is cooked, toss it gently into the dressing, then leave the salad to cool.

Once the salad reaches room temperature, gently toss in the coriander and serve.

attachment Format Size Date
Steamwave Cookery Challenge Recipes PDF 1.78 MB 10.11.2010